Cherry pits may seem like one piece of kitchen refuse that has no second life, but as Stella Parks of Serious Eats points out, the little bit of fruit that clings to the stone has the ability to infuse flavor and color into all sorts of tasty treats.

You can steep them in tea or let them hang out in some lemonade for a bit, but Parks likes to chuck a handful of the pits into a cup of cold cream and let them impart their sweet, tart, and vaguely nutty essence into the the dairy overnight. After at least four hours of infusing, simply strain out the pits, whip the cream, and use it on anything that would benefit from a bit of cherry-flavored joy.